FIELD: food industry.
SUBSTANCE: method for production of preserves "Stewed mutton with vegetables" envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in animal fat, fresh cabbages chopping and freezing, garlic straining, mutton cutting, wheat flour sauteing, the listed components mixing with salt, black hot pepper, allspice and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mutton - 479.2-524.4; animal fat - 15; potatoes - 256-270; ornamental cabbages - 166.3; carrots - 93.6-96; parsley roots - 49.8-50.6; bulb onions - 46.8-47.4; garlic - 4-4.2; wheat flour - 10; salt - 12; black hot pepper - 0.3; allspice - 0.4; laurel leaf - 0.4; bone broth till the target product yield is equal to 1000.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
